The Swedish CookbookLagom Flavors for the Modern Kitchen
In the only Swedish cookbook you’ll ever need, Michelin-starred chef Niklas Ekstedt makes it easy to bring the bright, rich flavors of Scandinavian food to your home kitchen.
Swedish Meatballs with Potatoes and Pressed Cucumber * Swedish Waffles Two Ways * Cured Salmon & Gravlax * Potato Pancakes with Lingonberries and Sour Cream * Rhubarb Pie with Vanilla Sauce * Cardamom Buns, and more . . .
The best Swedish cuisine starts with a touch of lagom. A word meaning “balanced” or “just right,” lagom informs the storied culinary traditions of Sweden: the fresh, bright ingredients in its recipes, and the rich, harmonious flavors that come together on its tables. Following the lagom philosophy, Michelin-starred chef Niklas Ekstedt has perfected classic and modern Swedish cooking alike, and in The Swedish Cookbook, he shares his best recipes from everyday meals to special feasts. With the perfect Swedish Pancakes and Meatballs, Smörgås, or open-faced tea sandwiches, Gravlax and cured salmons, and Cardamom Buns-and how to prepare your dream Fika, or cozy coffee break-Ekstedt shows the home cook how to master it all.
Whether you’re a seasoned chef or just starting your culinary journey, it’s time to find your lagom in the kitchen and savor the delightful simplicity of Swedish food.
If I get lost in the woods one day, I hope I stumble upon Niklas Ekstedt. He could charm a bear, and he cooks like a Swedish one with a Michelin star. –Financial Times
[Ekstedt] is both a purist and a tinkerer. . . He carries on with typical Swedish humility, not chasing stars or lists, but committing night after night to purity, history, and heritage. To delivering pleasure and honoring his ancestry. –Forbes
Ekstedt, 44, is a Swedish national treasure, in part for his championing of Nordic cuisine, his growing restaurant empire, and his mastery of open-fire cookery. But also, surely, for his easy charm, rugged good looks, and embodiment of a very Scandinavian vein of gung-ho. –Esquire
I love Niklas’ cooking and in his new book he showcases simple, honest Swedish home cooking with his creative slant. I want to cook and eat everything immediately! -Ben Tish, author of Mediterra
A delicious collection of recipes served with Niklas’ trademark warmth and Scandi flair. -Matt Tebbutt, Chef and presenter of Saturday Kitchen and MasterChef: The Professionals
Niklas has always been a master of flame and flavor, but this book shows where that fire truly comes from. Here, he opens the door to the food culture that shaped him, the forests, cold waters, and quiet craft of Swedish cooking. It’s generous, passionate and deeply practical. Whether you’re new to Nordic flavors or already love his cooking, this is a book that will change the way you think about simple ingredients and how you bring them to the table. –Donal Skehan, author of Donal’s Real Time Recipes
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